Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
Special equipment needed:
- Large pot with lid
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. In a large pot, heat the coconut oil over medium-high heat.
3. Add the popcorn kernels and cover with a lid.
4. Shake the pot occasionally until the popping slows down.
5. Remove from heat and transfer the popcorn to a baking sheet lined with parchment paper.
6. Sprinkle salt over the popcorn.
7. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
8. Drizzle the melted white chocolate over the popcorn.
9. Use a spatula to toss the popcorn until it is evenly coated with the white chocolate.
10. Spread the popcorn in a single layer on the baking sheet.
11. Bake for 10-15 minutes until the white chocolate is set.
12. Remove from the oven and let cool completely.
Time:
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 250°F.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 180
Total Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrates: 23g
Dietary Fiber: 3g
Total Sugars: 7g
Protein: 3g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use any type of chocolate chips instead of white chocolate chips.
Variations:
- Add sprinkles or candy pieces to the popcorn for a festive touch.
- Use dark chocolate or milk chocolate instead of white chocolate.
- Add a pinch of cinnamon or pumpkin spice to the popcorn for a fall flavor.
Tips and tricks:
- Make sure to use a large pot with a lid to prevent popcorn from spilling out.
- Use a spatula to toss the popcorn with the melted chocolate to ensure even coating.
- Let the popcorn cool completely before serving to allow the chocolate to set.
Storage instructions:
Store the white chocolate popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the white chocolate popcorn, spread it out on a baking sheet and bake at 250°F for 5-10 minutes until warm.
Presentation ideas:
Serve the white chocolate popcorn in a large bowl or individual cups.
Garnishes:
Add a sprinkle of sea salt or powdered sugar on top of the popcorn for a finishing touch.
Pairings:
Serve the white chocolate popcorn with a glass of milk or hot cocoa.
Suggested side dishes:
This recipe is a snack and does not require any side dishes.
Troubleshooting advice:
- If the white chocolate is too thick to drizzle, add a teaspoon of coconut oil to thin it out.
- If the popcorn is not evenly coated with the white chocolate, use a spatula to toss it again.
Food safety advice:
Make sure to use fresh popcorn kernels and check for any unpopped kernels before serving.
Food history:
Popcorn has been a popular snack for centuries and was first cultivated by Native Americans. White chocolate was invented in Switzerland in the 1930s.
Flavor profiles:
This recipe has a sweet and salty flavor profile.
Serving suggestions:
Serve the white chocolate popcorn as a snack or dessert.
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